1. Grain Products

2. Grains Number 1 staple food of the world Ceres- Roman Goddess
“Staff of Life”
Ceres- Roman Goddess
Goddess of the Harvest
Cereal
Popularity:
Inexpensive
Easy to grow
Store easily (except for weevils)
Source of energy

3. What is Whole Grain? Only the outer cover or hull has been removed
The entire edible grain kernel is used: bran, germ and endosperm
Examples: brown rice, bran cereal, whole grain bread, whole wheat flour

4. B A
A-Oats
B-Wheat
C-Wild Rice
D-Farrow C D

5. E F
E-Rice
F-Rye
G-Buckwheat
H-Corn G H

6. Types and Origin Wheat- over ½ the world’s #1 staple
Rice- #1 grain of Asian countries
Oats- Scotland
Barley- Near East
Rye- Russia
Corn- Mexico/Africa
Buckwheat- China/Russia

7. Nutritional Information
Grains are the edible seeds of plants
Consume on average 6 oz. daily from the grains group (about 4 servings)
Half of these servings should be WHOLE GRAIN
Bleached and Unbleached all-purpose flour have the same nutritional value

8. Selection
Converted rice has been parboiled (partially cooked in the hull) to save nutrients
Enriched grains have B Vitamins added after processing to replace those that were lost
To reduce fat and cholesterol, select noodle products that have omitted the egg yolks Ex. No Yolks brand

9. Selection
Choose a variety of shapes and colored pasta to add eye appeal

10. Selection Other grain products that may be purchased are:
Couscous (staple dish of Middle Eastern and North African countries)
Grits (typically served in the south)
Polenta (Italian dish using cornmeal, similar to grits)

11. Cooking Rice and Pasta
Pasta is a simple combination of flour and water
When possible choose fresh pasta
Cooks more quickly
Quick-cooking grains are available as convenience foods
Pasta should be boiled rapidly in a large amount of water
Cook pasta al dente
Rice should be cooked in only the amount of water that can be absorbed

12. Cooking Rice and Pasta
Pasta comes in a variety of sizes, the thickness of the pasta will determine the cooking time needed.
When making sauces, be sure to separate starch granules to prevent lumps from forming in thickened sauces
Combine starch with fat, water or sugar

13. Storage Uncooked pasta should be stored in a cool, dry, dark place
Cooked pasta should be stored in the refrigerator, tightly covered
Unused portions of cooked pasta may be frozen for later usage
Toss in cooking oil to keep pasta from sticking together